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Crispy Chilli Beef: Sweet, Spicy, and Irresistibly Crunchy

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Crispy Chilli Beef is a sweet, spicy, and irresistibly crunchy Chinese takeout favorite made at home. Thinly sliced beef is marinated, deep-fried, and tossed in a sticky sauce with garlic, ginger, and chillies. This easy crispy chilli beef recipe is bold, quick, and better than takeout.

Ingredients

  • Thinly sliced beef (flank steak or sirloin recommended)
  • 1 egg, beaten
  • 1/2 cup cornstarch (for coating; adjust as needed)
  • 23 tablespoons soy sauce (for marinade and sauce)
  • Vegetable oil (for deep frying)
  • 34 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 23 red chillies, sliced (adjust to taste)
  • 23 green onions, sliced
  • 23 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • Optional: sliced bell peppers or julienned carrots
  • Optional: cornstarch slurry (1 tsp cornstarch + 1 tbsp water for thickening)

Instructions

  1. Slice beef thinly against the grain. Marinate with soy sauce, beaten egg, and 1 tbsp cornstarch for 30 minutes.
  2. In a bowl, mix soy sauce, garlic, ginger, brown sugar, rice vinegar, sesame oil, and sliced chillies to make the sauce.
  3. After marinating, coat beef in additional cornstarch, shaking off excess.
  4. Heat oil to 350°F (180°C) and fry beef in batches until crispy and golden (2–3 minutes). Drain on paper towels.
  5. In a clean skillet, sauté garlic, ginger, and chillies. Add sauce and simmer. If needed, thicken with cornstarch slurry.
  6. Toss in fried beef and stir to coat in sauce until glossy.
  7. Garnish with green onions and serve hot with rice, noodles, or in lettuce wraps.

Notes

  • For a milder version, reduce or deseed the chillies.
  • Use tamari and certified GF cornstarch for a gluten-free version.
  • Add hoisin or sriracha for a twist in flavor.
  • Bell peppers and carrots add extra crunch and color.
  • Chicken works as a great protein substitute.

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